Are you serving flexitarians?

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for…

How to Choose a Pizza Oven for an Educational Institution

To select the right oven for a school pizza program, consider durability, reliability, serviceability, efficiency and safety.

Zpizza joins NRA's healthy menu mission

July 14, 2011

Zpizza is the first pizza chain to sign up for the National Restaurant Association initiative encouraging restaurants to offer healthier menu options for kids.

Is 'slaughter-free' the industry’s next buzz word?

July 14, 2011

Siblings have opened what they believe is the first carry-out pizzeria in the United Kingdom to use 'slaughter-free' cheese.

Menu-labeling tips for adults, kiddos

by Betsy Craig — pres, menutrinfo.com

The time is rapidly approaching when you will need to clearly disclose the calorie counts for every standardized item on your menus. You might not run the risk…

NRA, Healthy Dining launch healthy menu initiative for kids

by Alicia Kelso — Editor, QSRWeb.com

Nineteen restaurant chains sign up as inaugural participants.

Frankie & Fanucci's introduces gluten-free crust to Hartsdale, N.Y.

July 11, 2011

Frankie & Fanucci's Wood Oven Pizzeria has introduced 11-inch, gluten-free pizzas to its menu in Hartsdale, N.Y., according to the Patch.

Ohio bill aimed at unhealthy restaurant food stalls

July 6, 2011

When New York City's ban on trans fat went into effect a few years ago, a number of other cities and states took notice and began phasing out its use, as well.

Value, flavor trump healthy menu selections

July 6, 2011

According to the latest research from Mintel Foodservice, 41 percent of restaurant-goers think eating healthfully at their favorite eateries is more expensive…

Menu labeling doesn't have to be difficult (video)

PizzaMarketPlace Editor Cherryh Butler interviews Betsy Craig, owner of MenuTrinFo, about the importance of menu labeling.

Consumer Reports releases first QSR survey; smaller chains prevail

by Alicia Kelso — Editor, QSRWeb.com

June 29, 2011

Quick-service giants McDonald's, Burger King, KFC and Taco Bell failed to impress Consumer Reports subscribers in the magazine's first-ever quick-service food…

Gluten free done right

by Betsy Craig — pres, menutrinfo.com

Jeff Drake, President of GoRoma, a fast-casual Italian restaurant with six locations in the Chicago area, is glad he decided to feature gluten-free menu…

Uno’s new menu has global influence

by Alicia Kelso — Editor, QSRWeb.com

Offerings include new artisan thin crust pizzas with gourmet toppings.

The rise of Neapolitan pizza

by Kim Williams — Reporter, NetWorld Alliance

Steeped in tradition, becoming a certified VPN member takes commitment.

Pleasure Pizza celebrates second unit

June 7, 2011

Pleasure Pizza, a Santa Cruz, Calif., restaurant since 1987, is marking the opening of a second unit June 11.

USDA’s new MyPlate applauded by foodservice organizations

June 2, 2011

The USDA's new MyPlate guideline, unveiled Thursday by First Lady Michelle Obama and Agriculture Secretary Tom Vilsack, has received favorable reactions from…

Papa Murphy’s launches new Thai Chicken deLITE

May 30, 2011

Papa Murphy's International is now offering Thailand's distinctive flavors with the launch of its newest take 'n' bake pizza – the Thai Chicken deLITE.

Hot Italian serves up high style sustainability

by Kim Williams — Reporter, NetWorld Alliance

While the restaurant industry is among the slowest to go green, Hot Italian proves LEED certification is red hot.

Pizza Hut UK offering free unlimited salads

May 17, 2011

In an attempt to boost a healthier image, Pizza Hut U.K. is now offering customers free unlimited salads whenever they buy a core meal.

Trending Now: The growth of see-through food

By Mindy Armstrong